| 1 | This pie has a crisp, golden crust and a delicious creamy filling dotted with nut brittle. |
| 2 | It"s a perfect ending to a simple meal. |
| 3 | Macadamia brittle: spread a thin film of vegetable oil on a baking sheet. |
| 4 | Sprinkle baking soda over nuts in a small bowl. |
| 5 | Combine water and sugar in a 1 ?quart heavy-bottomed saucepan and place over low heat; swirl to moisten the sugar. |
| 6 | Heat until the sugar dissolves. |
| 7 | Add the butter, raise heat to medium, and boil the mixture until it registers 280 °F. |
| 8 | On a candy thermometer, 5 to 7 minutes. |
| 9 | Remove from heat, immediately add nuts, and stir briefly just to combine. |
| 10 | (too much stirring will deflate the brittle). |
| 11 | The mixture will foam. |
| 12 | Pour onto the oiled baking sheet. |
| 13 | Set aside to cool and harden. |
| 14 | When completely cool, store in an airtight metal container for up to 1 month at room temperature. |
| 15 | Makes 1 cup. |
| 16 | Filling: sprinkle gelatin over rum to soften. |
| 17 | Combine the milk with 2 tablespoons of the sugar in a 1 ?quart saucepan. |
| 18 | Set over medium heat and bring to a boil. |
| 19 | Whisk the egg yolks with 2 tablespoons sugar and the cornstarch in a small bowl. |
| 20 | When the milk boils, remove from heat, and pour about half into the yolk mixture, whisking to mix completely. |
| 21 | Pour this mixture into the milk, return to medium heat and cook, whisking constantly as mixture begins to thicken. |
| 22 | Whisk until mixture is smooth and very thick; remove from heat. |
| 23 | Add gelatin and stir until dissolved. |
| 24 | Add butter, and whisk until melted. |
| 25 | Pour into a bowl to cool. |
| 26 | Place plastic wrap on top of the cream to prevent a film from forming. |
| 27 | When cool, chop brittle in food processor into coarse piec- es, about 1 cup. |
| 28 | Reserve ?cup for decoration. |
| 29 | Whip the ?cup heavy cream with vanilla until very soft peaks form. |
| 30 | Whip egg whites with 1 tablespoon sugar until stiff, shiny peaks form. |
| 31 | Fold brittle into the cream filling. |
| 32 | Then fold in the whites alternately with the whipped cream. |
| 33 | Pour filling into the cooled baked crust. |
| 34 | Refrigerate at least 1 hour, or until set. |
| 35 | Cover with plastic wrap. |
| 36 | Topping: whip cream with remaining 1 tablespoon sugar until soft peaks form, then spread over pie. |
| 37 | Sprinkle the reserved brittle on top. |
| 38 | Per serving: 460 calories, 6 g protein, 33 g carbohydrate, 34 g fat (15 g saturated), 145 mg cholesterol, 245 mg sodium, 1 g fiber |
